When people think barbecue sauce, they usually think something tomato- or vinegar-based. But today, I want to convince you to consider another breed of barbecue — white.
When people think barbecue sauce, they usually think something tomato- or vinegar-based. But today, I want to convince you to consider another breed of barbecue — white.
White barbecue sauce is popular in northern Alabama. I was first introduced to it years ago by a friend who was surprised I didn’t know what it was. She sent me home with a bottle and instructions to use it on chicken. I will admit that I thought it was an odd concoction until I tried it. It only took one bird and one bottle of that sauce to convert me.
At the heart of white barbecue sauce are four ingredients — mayonnaise, vinegar, salt and black pepper. The folks at Big Bob Gibson Bar-B-Q in Decatur, Alabama, are credited with popularizing this sauce, dating back to 1925. The beauty of the sauce is that it enhances the flavor of chicken without overpowering or covering it up. The tangy cider vinegar and creamy mayonnaise dress a hot smoked or grilled chicken perfectly.
And if you think about what mayonnaise, salt, pepper and lemon juice does to chicken salad, it all makes good sense. My version is similar to an old fashioned coleslaw dressing, but with less sugar.